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2top Oct 21, 2007 06:14 AM

Anyone using Taylor’s Velvet Falernum? If so, how?

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    Lauren RE: 2top Oct 24, 2007 12:24 PM

    There is a drink called the Pomme Pomme in the most recent issue of Imbibe magazine. It's an awesome use of Falernum. There's also a drink called a Flaming Orange Gully that you might want to Google. Also a good use of Falernum.

    1. adwf RE: 2top Nov 17, 2009 09:46 PM

      I just discovered it recently and I mixed it with Hendrick's, sweet vermouth and fresh grapefruit juice. AMAZING!

      1. jgg13 RE: 2top Nov 18, 2009 01:26 PM

        A bunch of tiki type drinks use falernum

        1. i
          isadorasmama RE: 2top Nov 24, 2009 04:45 AM

          I want to try it, but mostly for the name! Seriously...Velvet Falernum must be the coolest product name I have ever come across.

          2 Replies
          1. re: isadorasmama
            2top RE: isadorasmama Nov 25, 2009 01:38 AM

            Velvet Falernum Legend

            Sir James Taylor Mountjoy strode into the kitchen of Great Plantation House his Uncle had bequeathed to him; he was a proud young man. Sixty good acres of fine cane land in St Philip, Barbados in 1840 was indeed a wonderful legacy, and he was determined to make it a success.

            One particularly attractive girl, perhaps 18, was busy on the stove with a large pot of boiling sugar whose sweetness filled the kitchen.

            ‘Smells delicious, what are you making?” was his response to the delightful aroma. “It really has a wonderful tropical fragrance. May I have a taste?”

            “Well sah it make men rude!” answered the confident yet charming young girl.

            “Oh I think I can handle that. How do you make it? What are the ingredients? It is delicious!”

            “You want fuh learn um?”

            Fa ler num! Good Lord what a fine name! Reminds me of the classic wine of ancient Campania beloved by the Gods, called Falernian. Young lady this is a wonder of the new world: I will name it after you …what is your name?

            “ Velvet sah!”

            Henceforth it will be called Taylor’s Velvet Falernum, a noble liquor fit for the Gods! I shall have some with my rum this evening. Bring me some Falernum this evening Velvet!”

            1. re: 2top
              isadorasmama RE: 2top Nov 29, 2009 08:59 AM

              Too cute!

          2. davis_sq_pro RE: 2top Nov 25, 2009 09:56 AM

            Yes! I love the stuff. Here's a drink I recently created with it:

            Southern Lights
            1/3 oz Velvet Falernum
            2 oz aged rum (I've been using Thomas Tew Newport Rum for this drink, but Appleton Extra or Matusalem Gran Reserva would be good substitutes)
            1/2 oz lime juice
            1/2 oz grapefruit syrup*
            2 dashes Angostura

            Shake, strain. Garnish, if desired, with a grapefruit twist.

            * To make the grapefruit syrup, start with 4 pink grapefruits. Cut off the peel into large chunks and squeeze the oils out into the container in which you're working. Then chop up the flesh, combine everything in the container, and muddle with 1/2 cup of white rum. The idea is to get the oils, the juice, and even some of the bitter notes from the pith--the entire flavor of the grapefruit.

            Bring all of this just to a boil, then strain, reserving as much liquid as possible. Return the liquid to the stove and reduce to 30% of the original volume. Remove from the heat and mix in an equal part, by volume, of turbinado sugar. Once cool, add a few ounces of white rum (for preservative qualities). Stored in the fridge, the syrup will last for a couple of months.

            1 Reply
            1. re: davis_sq_pro
              davis_sq_pro RE: davis_sq_pro Dec 12, 2009 03:28 PM

              I ran out of my grapefruit syrup and have been too lazy to make more. Started playing with fresh grapefruit and Velvet Falernum, and came up with the following:

              Dark Seas
              1 oz blackstrap rum
              1 oz Kilo Kai, or similar spiced rum
              1/2 oz Lemon Hart 151
              1/2 oz Velvet Falernum
              1 oz grapefruit juice
              1/2 oz lime juice
              5 dashes Fee's Whiskey Barrel bitters
              5 dashes Bitter Truth Xocolatl Mole bitters

              Shake all ingredients briefly with ice. Pour, ice included, into a double old fashioned glass or a tiki mug. Serve with a straw.

            2. i
              isadorasmama RE: 2top Nov 29, 2009 08:59 AM

              Hey...if someone has a tree nut allergy should they avoid Falernum? You know...almond extract at all.

              1. StriperGuy RE: 2top Dec 1, 2009 02:55 PM

                I did an end run around Falernum. Found a recipe for it on the web and thought skip the steeping part. Basically just added everything that is in Falernum straight into my Maitai

                My Maitai

                1.5 oz Cruzan dark rum
                1/2 oz demerara rum
                1/4 oz luxardo amaretto
                1/2 oz almond syrup
                juice and zest of 1/2 a large lime
                1/2 teaspoon grated fresh ginger
                1/4 tsp each of fresh ground cinnamon, allspice, and clove

                Shake like the dickens and serve on the rocks.


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